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Menu Plan for Spring II: Week 7, Friday

Asparagus and Green Garlic Pastry
Baked Snapper with Lemon Sauce
Pimiento Barley
Carrots with Butter and Chives

Cooking time: 35 minutes for menu      Cooking schedule: see below for instructions

     This is a showy but simple tart to make and should use up the rest of last week's puff pastry.  If not, and you have some left, it can be refrozen (twice). We'll be using more pimiento or roasted red pepper on Saturday.

Asparagus and Green Garlic Pastries

Total time: 25 minutes
    Puff pastry makes wonderful 'tarts'. The asparagus and green garlic (or green onion) are blanched quickly first.  Then it's just assemble and bake, for an easy but impressive first course.

Asparagus Pastries Step 1 Ingredients:

 Instructions:

Baked Snapper with Lemon-Mustard Sauce 

Total time: 15 minutes
    Walleye would be my first choice but that isn't available here.  Any nice filet will work, small cod, tilapia, catfish...

Baked Snapper with Lemon-Mustard Sauce Ingredients:

 Instructions:

Barley with Red Pepper

Total time: 20 minutes
   A bit of red pepper adds not only some bright color but some bright flavor to almost any food.   I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

Barley with Red Pepper Ingredients:

 Instructions:

Carrots with Butter and Chives

Total time: 25 minutes
These are delicious in the spring when the chives start coming up - as well as the rest of the summer.  If you don't have access to fresh chives, substitute dried.

Carrots with Butter and Chives Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans / lids, 2 baking sheets, or 1
plus barbecue grill / basket, 2 small bowls, whisk
large skillet

Turn oven on 420F (210C)
Thaw puff pastry if needed
Cook barley if slow cooking type
Heat water in skillet
Trim, cut asparagus
Trim, cut green garlic
Blanch asparagus, green garlic
Refresh asparagus, green garlic
Lay out puff pastry, cut circles
Score line on pastry
Spread goat cheese
Cut asparagus in half, green garlic in half
Cut cherry tomatoes
Assemble pastries

Peel. cut carrots
Bake pastries
Cut pimiento
Snip chives
Prepare fish
Light/turn on barbecue grill if using
Mix lemon, herbs, brush on fish
Make lemon mustard sauce for fish
Make vinaigrette for pastries
Cook barley if quick cooking
Cook carrots
Remove pastries
Turn oven to 400F (200C), bake fish / put on grill
Finish pastries, serve - but....
    Pause eating, mind the fish if on the barbecue
Finish your starter
Done?
Finish barley
Finish carrots
Remove fish, finish and serve